How many of you guys here really, really enjoy cooking and planning meals?

[TomSeller]

Pretty cool. It doesn't incorporate a circulator though so it might require adding a bit of time compared to a circulating water bath. And, the temp might not be entirely consistent (hotter near the bottom). Easy to work around those things however.

I actually have an induction range and I incorporate it into my sous vide cooking but only to raise the water temp initially. Much faster to get started by using the induction range and a stainless pot (which I use for sous vide anyway). I can go from spigot temperature to within five degrees or so of target within a minute or so using the range while monitoring temp on the circulator then I shut the range off and just let the immersion circulator do it's thing.

Induction cooking is another topic but suffice to say that I love it. Controllable as gas but without the flame. Great for cooking in the summer as it doesn't heat up the kitchen at all. Much more energy efficient than other methods too. The only thing I don't like about it is the glass cooktop. I would prefer the durability of cast iron grates.

I have had induction for the last 5 years or so in my current house and have been able to keep the cooktop pristine. But I am careful and use a paper towel under the pots when cooking anything under 50%. Wife doesn't cook and the kids are out of the house so I have no one but myself cooking with it.

I am looking forward to a something like this with the ability to do sous vide when we move to the new house. I had heard a little about sous vide, then this thread caught my eye, but I have not had a chance to try it out yet. I'm a perpetual pot stirrer so maybe the lack of circulator won't be an issue.

 

[wcampbell47]

I am not that domesticated. Too busy supporting the recently retired wife.

 

[DFB]

Man its cold here about +4F with the windchill and I have still have a bushel full of the apples I harvested from my little home orchard 4 trees in all. 2 semi dwarf macs (ruby reds) with one red delicious for a pollinator. Plus a pear tree. Even with no spray I had a decent little crop for this season.

And I think most of all New England did very well with apples this year

So I figured I needed to get them off of the porch where I have had them stored all covered up outside there. (I was afraid they would eventually freeze on me) Though I checked with my IR temperature gun and it read +32.5F when I took them inside.

So I made apple pie and even mixed the crust, can't really say I ever want to be a baker

Still it looks pretty good though...I will dive into it later after another one of my favorites tonight...a hot sausage grinder!

 

[IslandTractor]

I go apple picking at Moore's orchard in Pomfret VT every fall. Mostly eating apples but when I cook them I go the easy route and make apple crumble. Excellent with either a little cream or ice cream. Finished all our apples about Thanksgiving this year.

 

[DFB]

Apple crisp is my usual thing to do but my inventory showed no oats today!

That more recent type of mac the Ruby Red has become one of my favorites. We also grow them at orchard that I work for too. What I find interesting about it is that the deep full red color of the skin actually penetrates into the pure white interior and gives it a pink hue similar to clothes color bleeding in the wash

In season the Davey apple we grow is always one of first my first choices.

 

[paulsharvey]

Enjoy the cooking, nah, enjoy trying new foods, yes. Been watching some of Drunkenmigo channel; and made chicken tacos, with cabbage, onions, refried beans, peprika, taco seasoning, and crunchy chili crisp.

I watched the video a couple days ago, so I'm sure I didn't do it the same way, but more or less similar. Even used the olive oil, which I normally avoid at all costs. Much prefer peanut oil, or just fried in butter

 

[riptides]

I usually wing all dishes. I have no plans or recipies. I hope to get better when I retire. I would like to attempt my late mom dishes....someday.

 

[oosik]

If it ain't baked chicken, baked spuds and boiled carrots - I'm not eating.

 

[jyoutz]

I love planning and preparing meals for family and guests. Especially holiday meals. But if it’s just for myself, I’ll nuke something and call it good.

 

[ponytug]

Me, too, but I just love to cook, try new recipes, and improvise.

I think that the "The Food Lab" book is a pretty amazing combination of recipes and food science. After trying his chili recipe that adds whiskey just before serving, I now always add a shot. I think that the whiskey makes an amazing difference in enhancing flavor and aroma. He also changed how I cook scrambled eggs for the better.

All the best,

Peter